Catherine Caris‐Veyrat

Author

Sécurité et Qualité des Produits d'Origine Végétale

Also Known As

C. Caris-Veyrat, CARIS-VEYRAT, Catherine, Caris-Veyrat, C., Caris-Veyrat, Catherine, Catherine Caris-Veyrat, Catherine Caris‐Veyrat

Publications

4.1K

Citations

H-Index

Concepts

All Affiliations

Sécurité et Qualité des Produits d'Origine Végétale Université d'Avignon et des Pays de Vaucluse Inserm Aix-Marseille Université Nutrition, Obésité et Risque Thrombotique

About

Catherine Caris‐Veyrat is an author at Sécurité et Qualité des Produits d'Origine Végétale specializing in medicine, biochemistry, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	14	15	814
2	Health Sciences	9	9	537
3	Engineering	6	6	434
4	Natural Sciences	4	4	330
5	Public Health	4	4	233

Catherine Caris‐Veyrat

Publications

3.6K

Citations

H-Index

Page 1

	Year	Citations
How Does Tomato Quality (Sugar, Acid, and Nutritional Quality) Vary with Ripening Stage, Temperature, and Irradiance? Hélène Gautier, Vicky Diakou-Verdin, Camille Bénard, Journal of Agricultural and Food Chemistry	2008	360
Influence of Organic versus Conventional Agricultural Practice on the Antioxidant Microconstituent Content of Tomatoes and Derived Purees; Consequences on Antioxidant Plasma Status in Humans Catherine Caris‐Veyrat, Marie Josèphe Amiot, Viviane Tyssandier, Journal of Agricultural and Food Chemistry	2004	279
Effects of Low Nitrogen Supply on Tomato (Solanum lycopersicum) Fruit Yield and Quality with Special Emphasis on Sugars, Acids, Ascorbate, Carotenoids, and Phenolic Compounds Camille Bénard, Hélène Gautier, Frédéric Bourgaud, Journal of Agricultural and Food Chemistry	2009	208
Thermal Degradation of Antioxidant Micronutrients in <i>Citrus</i> Juice: Kinetics and Newly Formed Compounds Claudie Dhuique‐Mayer, Manal Tbatou, Michel Carail, Journal of Agricultural and Food Chemistry	2007	198
Varietal and Interspecific Influence on Micronutrient Contents in Citrus from the Mediterranean Area Claudie Dhuique‐Mayer, Catherine Caris‐Veyrat, Patrick Ollitrault, Journal of Agricultural and Food Chemistry	2005	197
Changes in the contents of carotenoids, phenolic compounds and vitamin C during technical processing and lyophilisation of red and yellow tomatoes Stéphane Georgé, Franck Tourniaire, Hélène Gautier, Food Chemistry Food ChemistryTechnical ProcessingBiosynthesisEngineeringCarotenoid	2010	181
Structure activity relationship of carotenoid derivatives in activation of the electrophile/antioxidant response element transcription system Karin Linnewiel, Hansgeorg Ernst, Catherine Caris‐Veyrat, Free Radical Biology and Medicine Structure Activity RelationshipCarotenoidAldo-keto ReductaseBiochemistryNatural Sciences	2009	164
Vegetable-borne lutein, lycopene, and β-carotene compete for incorporation into chylomicrons, with no adverse effect on the medium-term (3-wk) plasma status of carotenoids in humans Viviane Tyssandier, Nicolas Cardinault, Catherine Caris‐Veyrat, American Journal of Clinical Nutrition Food ChemistryNutritionPlasma StatusCarotenoidHealth Sciences	2002	116
Identification and quantification of flavonols, anthocyanins and lutein diesters in tepals of Crocus sativus by ultra performance liquid chromatography coupled to diode array and ion trap mass spectrometry detections Pascale Goupy, Maryline Abert Vian, Farid Chemat, Industrial Crops and Products Food ChemistryLutein DiestersBiochemistryMedicineBioanalysis	2012	111
Comparative Study on Antioxidant Activity of Lycopene (<i>Z</i>)-Isomers in Different Assays Lars Müller, Pascale Goupy, Kati Fröhlich, Journal of Agricultural and Food Chemistry	2011	108

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